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Khachapuri - Georgian Cheese Bread on a round wooden board hand holding a piece of cheese bread that has egg yolk dripping from it with a silver lantern a large glass canister of flour with a wooven basket in background.

Khachapuri – Georgian Cheese Bread

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5 from 1 review

Description

Khachapuri – Georgian Cheese Bread

This boat-shaped Adjaruli Khachapuri is a whole meal in one! My Khachapuri recipe is filled with three different types of cheese, butter and egg yolk. It is surrounded by a delicious soft homemade chewy bread. In summary, this Georgian dish is usually served as breakfast, lunch, or sometimes next to a nice bowl of soup. Given that, either way it is a perfect meal to serve any time of the day and any season! Shaped into a boat, this dish will for sure sail into your stomach with such bliss once you have that first bite!

Ingredients

Units Scale

FOR THE DOUGH

  • 2 cups All-Purpose Flour (Sifted)
  • 2 teaspoons RapidRise Instant Yeast (Fast-Acting)
  • 2/3 cup Whole Milk
  • 1/3 cup Water
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 2 teaspoons Olive Oil

FOR THE CHEESE

  • 8.8 oz (250 grams) Halloumi Cheese (not original – see other alternatives above)
  • 10 oz (283.5 grams) Mozzarella Cheese
  • 5 1/2 tablespoons Ricotta Cheese

TOPPINGS (OPTIONAL)

  • Cilantro/Parsley
  • Aleppo Pepper
  • 8 eggs (2 eggs per Khachapuri)

Instructions

  1. Start by warming your milk to 115° degrees (F). Add yeast, water, and sugar to the warm milk and cover with a tight lid or plastic wrap. Allow this to sit for 10 minutes for fermentation to start.
  2. In a large bowl, sift flour, add salt, and combine. (If you would like to add any other herb or seasoning for more flavor, this is the time to do it.) Add the fermented yeast mixture to the sifted flour, oil, and combine. Knead dough by hand or an electric mixer for 5 minutes by adding a very tiny amount of oil at a time while kneading to form into a elastic dough. If dough starts to become too sticky sprinkle some flour as you knead. Cover with cling plastic wrap and place in a room temperature for about 45 minutes to allow proofing to start. For the most part, this process should allow your dough to double in size. PREHEAT YOUR OVEN TO 425° DEGREES (F.)
  3. In a separate bowl combine all your cheeses together and add a little bit of water to eventually have a slightly mushy texture. Lay out a Parchment paper and cut the dough into 4 equal-sized balls.
  4. Roll out the dough into a 1/4″ thickness with a rolling pin and flatten down the dough into a long oval shape. The reason for opening dough over parchment paper is to make it easier for you to rotate while rolling out dough and moving Khachapuri onto the baking dish. Add about 5-6 heaping tablespoons of cheese in the center of your dough. Some like to fill the cheese up to the edge of the dough and roll edges filled with cheese. I prefer my Khachapuri edges not filled with cheese in the same way as I have shown in the photos below. Roll edges inwards 2x on each side and push down firmly to seal edges closed. Lastly, pinch ends and then twist to close the sides.
  5. Loosely lay a plastic wrap over your Khachapuri boats and allow them to sit for another 45 minutes to proof again. Once your dough has risen, brush a light amount of butter or egg yolk over the edges of the bread and bake for 20-25 minutes in a preheated oven at 425­° degrees (F.) on a hot cast iron skillet or hot baking pan.
  6. Once your bread is golden brown, remove it from the oven. With a spoon or a fork, form a well shape in the center or sides of the Khachapuri and place 1 or 2 egg yolks or the entire egg (your choice) inside the well. Add a slice of hardened butter on top of the cheese and brush again with melted butter over your edges. Place back into the oven for another 2 minutes until eggs have slightly cooked. Finally, allow it to cool off for a few minutes before enjoying!

Notes

  • 🔥IMPORTANT NOTE: If using a cast-iron skillet or a pizza stone, place into oven while warming up. Use special Heat Resistant Kitchen Gloves when placing your Khachapuri into the skillet. Hold Khachapuri with parchment paper when placing into skillet.

*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.

  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Oven Baked
  • Cuisine: Georgian

Keywords: Geogian, Khachapuri, Ajarian, Ajarski, Cheese bread, Egg and cheese bread, Pizza dough, Georgian cheese bbread

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Find it online: https://galoreofflavors.com/khachapuri-georgian-cheese-bread/